A creamy chicken, bean & leek traybake

Creamy chicken, bean & leek traybake

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(25 ratings)

Prep: 5 mins Cook: 50 mins


Serves 4

Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal547
  • fat32g
  • saturates13g
  • carbs23g
  • sugars5g
  • fibre12g
  • protein34g
  • salt1.7g


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 chicken thighs



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 3 leeks, sliced into rounds



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 large garlic cloves, crushed
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 500ml hot chicken stock
  • 1½-2 tbsp wholegrain mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 100g crème fraîche
  • 1 large lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • crusty bread, to serve


  1. Heat the oven to 200C/180C fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray. (If you’re doubling up this recipe, fry in batches and divide between two baking trays.)

  2. Fry the leeks in the pan for 5 mins or until just softened. Add the garlic and fry for 1 min more. Stir in the beans, then spoon into the tray, or trays, around the chicken. Pour the stock over the beans and season to taste. Roast for 20 mins, then remove from the oven and stir the mustard and crème fraîche through the beans. Roast for 10-15 mins more, or until the chicken is cooked through. To freeze, leave to cool completely and transfer to large freezerproof bags.

  3. Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.

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Comments, questions and tips

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Ronnie Bain's picture
Ronnie Bain
26th Jun, 2020
What a delicious dish. Read a few of the comment before cooking this one, and took them onboard. Only used 250ml of chicken stock which was more than ample. I also added the lemon zest for the last couple of minutes in the oven. Will be making this dish on a regular basis, yummy...
Sarah Walker's picture
Sarah Walker
24th Jun, 2020
Good taste but far far too much stock! Was like a soup sadly. Think I will use the recipe again but only use 200ml stock
26th May, 2020
Delicious, added par boiled potatoes to bake, served with tender stem broccoli and green beans. Forgot the lemon zest but don't think it needed it.
Sophiehendo's picture
27th Feb, 2020
Fairly bland. Needed about half the volume of stock stated, too - it wasn't a creamy sauce, more like watery. Not doing this again!
Sarah Iball's picture
Sarah Iball
16th Nov, 2019
This was amazing, the chicken was so good. I put a bit less mustard in because the kids don't like it, but a win so easy as a side I made some mashed carrots. It fed 3 adults and 1 child (with one chicken left over for my lunch the next day)
4th Sep, 2019
Delicious recipe! I only had one big leek and one tin of beans and actually it worked just fine as I added some asparagus with the creme fraiche at the end and served with mash, fed 3 adults and two small children with left overs for lunch!
31st Aug, 2019
I prefer to remove skin from chicken so I made this in a smaller container to keep the meat moist. Served with garlic focaccia; delicious.
Hettie Tomlinson's picture
Hettie Tomlinson
28th Sep, 2019
I hate mustard so omitted it and it turned out a bit bland (though still delicious). Is there something else that I can add to perk it up a bit?
goodfoodteam's picture
3rd Oct, 2019
Thanks for your question. We'd suggest doubling the amount of garlic as an alternative. You could also add a handful of chopped fresh herbs at the end, such as chives or flat-leaf parsley.
28th Aug, 2019
If you substitute the creme fraiche with low fat yoghurt, will the sauce split in the oven?
goodfoodteam's picture
31st Aug, 2019
Thanks for your question. Unfortunately it is likely to split due to the low fat content.
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